DISHY MAGAZINE
ISSUE 14 MARCH 2020
FISHY TALES
EATING OUT BY THE SEA
FRUITS
Sea OF THE
N GI N F OK O D I .E E A ETV E R. Y TDH I R
&L BO O OVZ IEE
TABLE OF CONTENT PART I - FOOD KITCHEN DELIGHT UNSULLIED SERVED DISHY TREATS PERFECT PAIR
27 33 11 28 22
PART II - DRINKS BOTTLE SERVICE COCKTAIL HOUR RAISING THE BAR BAR CULTURE JUST BOOZE
40 41 50 46 45
PART III - LIFESTYLE WINE WITH ME WINE AFTER WINE KIBANDASKI ON THE COUNTER WELLNESS
24 30 32 48 54
DISHY MAGAZINE ISSUE 14 MARCH 2020. PUBLISHED BY DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR FELIX MUSILI. GUEST EDITOR FELIX KAVII. STAFF WRITER TED OTIENO, TONY MUIGAI, FAITH CHEBET, WINNY MBUGUA. CONTRIBUTORS EVE NJAMBI , FOODS BY KOLLO , NICK. DESIGN SAAM MWANGI. SALES INQUIRES CALL DISHY 0718529093 EMAIL Info@dishy.co.ke / Tudishy@gmail.com
4. EDITORS NOTE
THIS I MAGAZINE
14 ISSUE
5. EDITORS NOTE
Nothing Fishy...
ISSUE The year is moving on swiftly and we are slowly adapting to the new decade. The year is merely three months down but has been full of important lessons. We are however getting into groove. Here at Dishy, the food grind continues too. The days have might been slow this year but the food game moves on swiflty. This March we get into Fishy Tales. In our cover story, we take you in and around the city under the sun showing you the best spots to get your taste of fresh fish. Finding good fish is hard so we also give you some of the best joints to enjoy good fish in Dishy Treats. We get to get nostalgic as Enzi Zetu continues with yet another twist.
This is an interesting month as the boys get to follow up on Allano’s fishy business in OTC. Our team have yet again brought you a piece of their heart and love. Make sure to enjoy the ride, and remember to grab a drink for Just Booze it. This issue is full of good vibe, drama and of course food; the perfect combination for fishy tales.
Felix Kavii GUEST EDITOR
6 BACHELOR'S KITCHEN
Fishy Affair
Fishing is not as easy as they say it is and Knowing fish is not knowing fishing. While Fish cusines are my favourite, I must admit that was a total fail. The BACHELORS KITCHEN highlights on his Fishy Tales that almost brought everything stambling south. I always spend hours on hours on the Nat Geo channels. I just love the whole vibe that animals come with especially the wonders of the sea. The Fish escapades tick boxes for me. If am not cooking, trust me I am enjoying such. There it this small river that passes near where I live. I usually see a couple of small boys and men randomly pass by holding some catfish and other small fish. It was on a Friday afternoon and I was bored to death. This KPLC chronicles were haunting due to some blown up transformer near-by.
The sun was fairly hot and I decided why not go fishing at the river area. I know a lot about fish. I can easily tell apart fresh and stale fish. My knowledge of fish, fish sizes and fish prices is quite vast. In fact, this ‘knowledge’ has had me get into one or two fights with the estate lady fishmonger who is normally outside the corner shop. She has tried conning me a couple of times. Many a time, she’s tried to overcharge me on fish to no avail. I no longer buy fish from her. In fact, I hadn’t had fish for quite a while. She is too expensive
7 BACHELOR'S KITCHEN
I wore my shorts, sneakers and grabbed an old mosquito net. Having grabbed my gear, and some earphones, I left for the pond. Besides, how hard could fishing be? Plus, I know my way around fish. Or so I thought. The pond was quite calm and I cast my now worn out net. This was meant to be easy and I expected my net to bulge any time soon. Ten minutes in and I was still hopeful of a fishy affair. It was just a matter of luck. There was surprisingly no one at my fishing site that day. One and a half hours later and I had given up on this failed mission. Knowing fish is not knowing fishing. I had cast my net over twenty times, just to get nothing over and over again. Now I understand how Jesus’ disciples felt during their failed fishing escapade. I was sweating and cussing everything. lesson; leave fishing to fishy people.
The sun was now going down but my stubbornness and unwillingness to give up had me doing the same failed thing over and over again. I got too frustrated and tired to continue. I had fallen into the dirty water so many times that my shoes were soaking in water. This was a tough life lesson. I eventually gave up and decided to swallow my pride and head back home. I had thrown the net as far as I could. On my way back, I passed by the fish woman’s place and grabbed some mbuta and fish balls. I had always wanted to try cooking mbuta,from some cook book I have. “Kwani umetoka huko kwa samaki?” she asked in what I thought was a hint of sarcasm I learnt an important
8 THE MASTER CLASS
Nairobis FISH CULTURE
Nairobi is an inland city, many kilometers from the coast and lake. This distance however doesn’t affect the love Nairobians have for fish. Fish is actually one of the most eaten foods in the capital city. Everyday, truck loads of fish arrive freshly from the lake and coast. There is a huge demand for fish and the food culture in here has had to adapt and accommodate it.
S E A F O O D R E S TA U R A N T S There was a time when there were no fully fledged sea food restaurants in the city. If you wanted fish you would have to eat in a general restaurant; meaning you don’t have specialization on your fish. This is no longer a thing, seeing the huge number of sea food joints opening in the city. Locally owned restaurants such as Mama Oliech and K’Osewe have made themselves famous for having good fish. The arrival of international sea food outlets such as South African franchise Ocean Basket in
Nairobi is more proof of the now huge fishy culture. Nowadays you can get a huge variety of fish and sea food cuisines from all over the world here. One of the factors also promoting the love of fish in Nairobi is the prices. Here, we have a place for everyone’s standards. In places like Gikomba Market or the various Kibandaskis, fish is quite affordable. There are also high-end places to suit your fine dining needs.
9 THE MASTER CLASS
FISH MARKETS
As much as Nairobians love eating out, we also love well homemade meals; good food from home made with love. Getting good fresh fish was once a herculean task. A lot of fish was sold not fresh – being stored in refrigerators for long. Plus, being an inland city, finding fresh fish was always going to be hard. Those days are over. Nowadays truck loads of fish arrive in various markets in the city. Gikomba Market, Burma Market and City Market are some places you can get fresh fish. Here fish is affordable ranging from as low as 100/-. It is however advisable to get there very early in the morning due to the high demand. Fishmongers from across various estates also sell fish and you can quickly grab your fish there.
Fish prices online range from around 500/and above. A kilo of the Mullet Fish at Tamtam goes for 600 while Prawns from Greenspoon sell at 2730/kg.
F I S H FA R M S The demand for fish is way too much in Nairobi and seeing that the traditional sources of fish are all far, fish farming has gradually grown. Wild fish stocks in western Kenya are dwindling. Our water bodies are suffering from overfishing, and tilapia, the most popular freshwater fish in Kenya, is becoming scarce.
Backyard freshwater fish farming is widely practiced around the city. Fish farms are a testament to the huge Nairobi fish culture. Fish farms mainly breed catfish and tilapia which take about eight months to mature. You can also order your fish online from the Some people are however skeptical about various online fish vendors we have now- the farm fish saying they dot really taste adays. Tamtam Fresh Fish & Seafood and the same as fish fresh from the lake. Greenspoon are some of these vendors.
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A L L T H E R I G H T I N G R E D I E N T S
EVERYTHING
Fishy
5. CHEFS 12 CHEFSON ONDUTY DUTY
C
H
E
F
S
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N
D
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Fruits of the Sea E V E R Y T H I N G
Dennis Ombachi
Chef Bennette
F O O D I E
&
B O O Z I E
Philnah Otieno
Diman Mkare
13 SERVED I
Pan Seared Fish Fillet This Pan seared fish fillet is so easy to make and tastes so darn delectable with its lemon butter sauce.
Ingredients 1 fish fillet, such as cod or salmon, with the skin on Ghee or grapeseed oil, 1 to 2 tsp ghee or unsalted butter (optional) 60ml, 1/2 lemon Sea salt, and freshly ground black pepper
Instructions
and press the entire fillet gently back down and hold for a few seconds to ensure even cooking and crisp skin all over. 4. Let the fish cook until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes. 5. Carefully and gently use a spatula to lift up the fillet and flip it over. Add the butter, if using, and baste the fish until cooked through, 2 to 3 minutes longer.
1. Set a heavy based pan over medium-high heat until very hot but not smoking, about 3 minutes. 2. While the skillet is heating, wash the fillet, then pat it really dry with paper towels and Season both sides of the fish fillet with salt and black pepper. Drying ensures the skin crisp. Season both sides of the fish fillet with salt and black pepper. 3. When the skillet is hot, carefully add just enough oil to evenly coat the skillet and allow the oil to heat and then quickly add the fish, skin side down. The fillet 6. Gently transfer the fish to a plate will contract and curve upwards. When and serve with a squeeze of lemon. this happens, take a flexible spatula
14 SERVED II
Coconut Fish Curry :5min :10min :2
Ingredients 300 grams Tilapia fillet, 2 tsps paprika 1 tsp chilli powder, 1 tsp salt, 1/2 tsp salt 1/2 tsp salt, 1 lime, 1 tsp maple syrup
Instructions 1. Wash clean your fillets and pat them dry. Mix your salt,pepper,paprika,chilli powder and brown sugar to make your dry rub. 2. Juice one lime on the fillets and season generously both sides with your dry rub mixture 3. Place this on a baking tray lined with a lightly greased aluminum foil 4. Set this into a preheated oven on broil, and let cook at its highest temperature for 8 minutes. 5. Brush over the maple syrup and then take it back for 2 more minutes to glaze The charred outside shouldn’t worry you as that is an extra layer of flavour. 6. Take this off the oven and serve hot with a salad or side of choice and Enjoy
15 SERVED III
Pan Seared Tuna with Honey Lime Coleslaw Pan seared tuna is coated with a blend of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw. :15 mins :10 mins :25 mins :25
Ingredient
1Tuna, 1 1/2 tsps smoked paprika, 1 tsp dark brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 3/4 tsp cumin, ground, 1/4 tsp chili powder 1/4 tsp black pepper, 1/4 tsp oregano, dried, 12 Mahi Mahi fillets, 1 tsp olive oil
Instructions 1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl. 2. Sprinkle seasoning evenly over both sides of the fish fillets. 3. Heat oil in a large cast-iron skillet or sautĂŠ pan over medium-high heat. 4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness. 5. Transfer cooked fish to a clean plate.
Photos and Recipe by Dennis Ombachi
16 SERVED IV
Grilled Tilapia with Plantain Ingredients: 1 Medium size Tilapia, 2 tsps Vegetable Oil, 1 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Ginger Powder, 1/4 tsp Cumin Powder 1 tsp Cayenne Pepper, 1 Knorr Chicken Cube, 1/4 Teaspoon Fish/ Chicken Seasoning, 2 plantains
Instructions:
1. Preheat your oven to 180 degrees Celsius. Clean and descale your fish thoroughly. Mix all the ingredients together
2. Rub half of the marinade on the fish. Then, leave to marinate for at least an hour. 3. Meanwhile Cut open plantain, dice as you wish and put on a grill. As the plantain is grilling, 4. Rub more of the marinade on the fish after it’s done marinating 5. Then place on an oven rack. Place in the oven and grill for 15 minutes on each side or until fully Grilled. 6. Remember to turn the fish over and rub some more marinade on it if necessary. Your Grilled fish is ready to serve with plantain and some salad
17 SERVED V
Grilled tilapia with basil pesto
:8 Minutes
:1
Ingredients 250 grams’ fish fillet, 1/2 tsp olive oil, 1 tsp black pepper, 1/2 tsp salt, 1/2 a lemon
Basil Pesto Recipe 2 cups fresh Basil, 1/4 cup almonds, 1 garlic clove, 1/4 cup olive oil, Salt & pepper to taste
Instructions 1. In a food processor, bring together your pesto ingredients adding in the olive oil in the very end 2. Wash your fillets and pat them dry then apply olive oil over your fillets seasoning well with salt and pepper. Squeeze juice of half a lemon over the fillets 3. Heat up your heavy based pan over medium high heat, lightly grease your griddle pan and if using a pan drizzle in a bit of olive oil. 4. Place your fillets onto your hot pan and cook up your fillets for 3 to 4 minutes until they turn opaque. 5. Flip over Cook for 3-4 more minutes until just about flaking. Don’t overcooking as fish will continue to cook on your plate. 6. Serve with Honey and Lime Coleslaw or any salad of choice. Enjoy
Photos and Recipe by Dennis Ombachi
18 TUDISHY
Fresh Fish Markets N
airobi may be inland but Nairobians consumes a huge bulk of the country’s fish supply. The huge demand has led to a need for a huge supply. However, finding good fish is not as easy as most people think. Most people don’t know how to tell if fish is fresh or not. In fact, there is nothing worse than stale fish. Ideal fish should be fresh from the sea/lake and not have been refrigerated for more than a day or two. There are a lot of fish markets in and around the city and here we have some of the best places to find fresh fish.
19 TUDISHY
G I KO M BA M A R K E T Gikomba or as popularly known, ‘Gikosh’ is the most famous market in Kenya. It is known for the huge variety of stuff sold here; from clothes, to cereals and even hardware. Whatever you need, this place almost certainly has it. There are a huge number of fishmongers all over the market. They however are more clustered in one area where it is easy to spot them. Fresh fish arrives at the market every morning from the lake. This fish sold here - which is mostly tilapia, catfish, sardines (omena) and locally known mbuta – supplies most of the in-estate fishmongers. Average prices of fish range from 60/- to around 500/-. It is advisable to get there early in the morning due to the huge demand of fish from here.
BURMA MARKET Burma is widely known as meat central. The place is famous of servicing most of Nairobi’s daily meat supply. This is your go to place for all matters meat (mostly beef) at really affordable prices. There is however a fish area where various fish vendors are based. They mostly sell tilapia, catfish and omena. Fish prices range from 60/- for the sardines which are sold per container to 500/- for the other fish which are sold according to size. There are also Kibandaskis right close to the vendors that sell freshly made fish and ugali.
TA M TA M F R E S H FISH AND SEA FOOD This is a sea food delivery / pick up shop based in South B. They get fresh fish from the lake / ocean daily and supply to your doorstep. Buying in bulk will also earn you some discounts with their many offers. Prices here depend on the type and amount of fish. The Mullet fish (mkizi) sells for 600/- per kg with 2kg and above orders getting some discount.
20 TUDISHY
NAIROBI WEST This is home to one of Nairobi’s most buzzing food cultures. Nyama choma, nightclubs to vibandaskis; Nairobi West has it all. There are quite a number of fishmongers in and around the estate. Most of them sell fresh deep-fried tilapia. The fish is sold according to size with prices ranging from 300/- to 800/-.
K E N YAT TA M A R K E T When it comes to matters food, this market is a major player in the industry. In fact, the nyama choma here is so good that the president had to make his way down there. A lot of fishy business also happens here, with fresh fish from the lake arriving here daily. Tilapia is the major fish sold here with prices from 300/- to 1000/-
ONLINE FISH SHOPS Technology has made things easier and food delivery is currently the in-thing. Here are some of the online food shops that only deal in exclusively sea food.
JAHAZI SEA FOOD Jahazi Seafood brings you fresh, locally caught seafood your homes in and around Nairobi. They have boats fishing in Shimoni South. The fish is prepared at their shop in Shimoni and transported overnight to Nairobi where it is delivered directly to you.
CITY MARKET This is arguably the most central market in Nairobi. It hosts a couple of food businesses including a buzzing fish market. A couple of fish vendors are based here – mainly dealing with tilapia. The famous Kwa Musyoka stall covered in a past Kibandaski issue is based here and sells some good fish. Fish prices here range from 300/- to about 1000/-.
21 TUDISHY
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Munch to the Crunch
22 PERFECT PAIR
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24 WINE WITH ME
JUST Slaying
Lionesses Roar
Vera seems to never learn; lionesses embodies the raw power of the pride. When the wife calls, the husband heeds. Vera is left in the cold as Frank steps up his obligatory duties. IVY KABEI narrates the superiority rule
S
o guys how was your valentines? Well mine was superb kama kawaida Netflix and chill kept me rolling, single hood isn’t a joke, hoping to have a cuddle buddy come Valz next year. I mean who doesn't want to be spoiled once in a while with some goodie goodies, niongeze volume ama iko sawa? This goes out to all the men, remember that it’s not only 14th that love is showcased, do it daily if you can. It doesn't’ have to be some expensive gift, buy her a rose flower, that one kastem is just fifty shillings. You decided on commitment, then play your cards right my man, treat her like the queen she is.
One word, Sauti sol! Senje is just mind-blowing, from the theme to the voices my-oh-my. You guys rock. We all know girls have their kasmall kamati of friends where they talk about boys, heartbreaks and all that girly staff. Sometimes gossiping is therapeutical. I can feel your judgments. Vera has the same kamati with Ivy. She had issues with Frank on the same night, she had cried herself to sleep so she needed someone to talk to, Ivy. Before all that drama there was actually love in paradise, let’s see how her Valentines turned out. Frank is every girls’ dram, not the sponyo part of course, I’d never want to share my man, am talking about the 5-star hotel, the Calvin Klein perfumes, the chocolates, rent in south B apartments, now that is what I call living life.
Frank had asked Vera to pick any hotel as her Valentines gift. She picked Kempinksi, she knew the IG photos would be classy and sleek. She had worn a red bodycon dress with beige 6inch heels, her makeup was on point, in short Vera was a walking goddess. Frank was speechless, I mean who wouldn't. Ever had that feeling of denial in that you thinking to yourself like why you got married, maybe you rushed? well that’s how Frank felt sometimes. No matter how much he loved his wife. “I wish I’d have met you sooner before my wife.’’ Those were the words running through his mind every time he saw Vera. The evening was great. The cuisine was delectable. Frank and I had ordered some salmon fish, lime cilantro rice and some roasted parmesan rosemary potatoes, it was time for some 50 shades they headed to the room. Vera opened the door, guess what was waiting for her? the room was literally filled with red roses, there was a bottle of beefeater on the bed, some sexy red lingerie and a big box of amedei porcelain, told you Luo men know how to treat their woman. They popped up the pink gin put on some soothing Jazz, by the time they got down to ‘business’ she was already drunk with the 8th glass. The game was lit as always but he had to leave.’’I am ready,’’ Franks wife had just texted, Vera saw the text. She couldn’t contain her anger ’’ I thought you spending the night with me, kumbe you… just using me to satisfy your loins.’’ He dressed up and stormed off, leaving poor Vera in tears. Once again ladies play the game right, the wife will always be his number one priority.
25 THE ROUND TABLE
Philnah: Style like a pro with Phils Kitchen For our Round Table we sit down with the Food stylist maestro, Philnah Otieno. The power of first impression is key in food plating and styling. Food should look beautiful not just appetizing. Let’s Plug in. . 1. Tell us in a brief about yourself and what you do? I am the food blogger, photographer, food stylist, recipe developer and content creator at Phil’s Kitchen. I develop my own cooking style and love coming up with family-friendly recipes with an emphasis on quick, healthy, and nutritious meals. 2. How did your career in food start? I created Phil’s Kitchen four years ago because I love to cook. I would pick out recipes from cookbooks during the week and try them over the weekend just for fun and post it. People started liking what I make and trying them out and that is how my brand started. 3. What are your cooking inspirations? A famous chef, you mum, a cookbook, a blog? First it would be my parents, they are very good cooks. I could help in the kitchen and learn from them. Jamie Oliver is just my best celebrity chef. He’s really inspires through his easy, quick and healthy meals that anyone can make.
4. What is your favorite cuisine to cook? Kenya cuisine ofcourse but Chinese cuisine comes closely second especially the dumplings. 5. Which are your favourite restaurants in Kenya, and which restaurants do you seek out when you travel? I have quite a variety and in no particular order…Fogo Gaucho, CJ’s and now the new Mawimbi seafood restaurant. 6. What’s your biggest failure ever in the kitchen? I remember I had just cooked a so dishy beef stew and just towards the end of finishing cooking I confused and added sugar instead of salt. On amendments I washed it and started again but sadly nothing changed. I just had to discard everything 7. What ingredients would you bring on a desert island with you? You can only pick 3! Paprika, Salt and Pepper 8. What’s your favourite recipe from your blog? PuffPuff/Kaimati…it’s my signature dish
26 FOOD STYLING
Simply Outstanding...
In the Mood
This whole roasted red snapper with Fresh coriander and lemon looks impressive. From the Lemon thyme stuffed dish layout to sauce placement and baking tray oozes a lot of life and pomp. Let your passion for food shine though with this perfect styling.
27 KITCHEN DELIGHT
Fish, Great all rounder D
o you usually get some random and crazy fish cravings? Every once in a while we get those cravings. Fish Cravings. While most people will opt for meat for lunch and dinner, eating meat based dishes to start off your day is a good advice. Be it Fish for breakfast, as a quick lunch or even a heavy dinner. Fish is an all-time dish. Fish is good for your body, wallet, and if that's not enough for you, the Earth. Taking the time to prepare a special, sensuous meal that's healthy and completely different from your stale norms is fun and exciting. Try this fish dishes and encounter the variety in fish as a dish. Eat fish for breakfast. Forget about eggs, cereal or fruit as healthy breakfast options - a serving of meat in the morning is the best way to stay in shape. Who doesn’t like to eat breakfast foods at dinnertime? There are no food rule police who are going to call you out for unconventional eating. smoked salmon- is one staple breakfast routine that I must recommend. It’s satisfying and loaded with omega-3 goodness, which benefits everything from your heart, to cancer prevention and let’s not forget glowing skin and healthy hair. Tuna Fish Salad Sandwich- Serve some tuna fish salad status by combining your tuna with celery, onions, mayonnaise, and relish. Pack the good stuff between two soft slices of bread and add tomato slices if you please. This tuna fish salad sandwich will fill you up and keep you satisfied until dinner. lunch Quick fix fish for lunch is perfect to keep you satisfied until dinner. Fried Fish- When it comes to fried fish, lunch is unevitable. Indulge in an ease classic fried fish, the
Crispy fish or tripled dip fried and enjoy. Masala Fried fish fillet would also work for the spicy heads to enjoy some crispy, funky, and extra spicy fish fillet. Wraps- Fish Tortilla Wraps. Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. For these tasty wraps, lay all the ingredients on a platter so everyone can assemble their own and It's a wrap! A speedy lunch with plenty of spice that's low in calories Dinner Pan Fried Fish - A Simple Pan Fried Fish is a thing of beauty, with its beautiful crispy golden crust and juicy flesh inside. It’s a super quick dinner because cooking fish fillets on the stove takes less than 5 minutes. This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. Great Fish Dinners can also include Baked Fish and Chips, Garlic and Lemon Fish Curry, Wet Fry Tilapia with Ugali or Rice. How accurate this was…Fish is only fish if it is fished from the fresh waters of Lake Victoria and served on a hot platter.
28 DISHY TREATS
Fish Inn N
airobi may be inland but that doesn’t mean you’ll struggle to find a good serving of some fish. The culinary scene here has been on an upward trajectory in recent years, with new eateries, cafes, and bars popping up almost weekly. Being a metropolitan city with a buzzing and diverse restaurant culture, Nairobi wouldn’t lack a taste of some fishy meal now, would it? From fresh tilapia to prawns and crabs, here are the go-to fishy places in Nairobi
29 DISHY TREATS
CEDARS RESTAURANT This place offers an authentic Lebanese Cuisine. The Cedar tree is the national emblem of Lebanon representing their drive and passion to impress, excel and endure. Cedars Restaurant prides itself on giving you a true taste of the Lebanese spirit. They however also have a vast menu which includes a Seafood section. Some of the foods here include; Grilled Marinated Tilapia Fillet at 1,800/- and the Spicy Fish at 1,800/-.
GYPSY BAR
KILIMANJARO JAMIA Located in the CBD on Kimathi Street, this is one of the most easily accessible restaurants in the city. Despite being a famous Somali restaurant, Kilimanjaro has a huge and diverse menu. This includes some really good fish. The Oranic Tilapia (served with brown ugali and traditional vegetables) which is on their menu at 480/
KWA MUSYOKA – CITY MARKET
Located in Woodvale Groove in Westlands, Gypsy bar is one of the liveliest bars in the city. They have an ‘International Cuisine’ and part of it is the fish. You can grab some good tilapia at Gypsy while enjoying a drink or two.
We covered Kwa Musyoka’s in Kibandaski some while back. Musyoka has some of the best affordable food in the CBD. The guy that handles fish there is a chap called Sero. Besides being affordable, Musyoka’s is easily accessible from anywhere within Nairobi.
THE BRANCH
CIANDA MARKET
This restaurant has come into the industry and is slowly cementing its place in the food industry. Located right in the middle of the CBD on top of The Kenya Cinema, it is one of the most easily accessible restaurants. They have a huge variety in their menu but their fish is a must have. They have tilapia in different forms but the Coconut for 700/- Tilapia is a must have.
Cianda market is a one stop mall for fish. The eating stalls there are a guarantee to some tasty fish. Oliepah hotel is one particular stall with probably the best fish in that mall. With 300 bob you will savour some delicious fried fish and the variety is wide.
30. WINE AFTER WINE
It's Complicated
Curse of the Gifted
90-day rule is a girls fantasy. If you can wait, then you have passed the drill. GRACE couldn’t keep the jar closed anymore. Yang was the lucky man. But what a blessing in disguise? IVY KABEI narrates
V
alentines was amazing according to the girls, perfect is an understatement. Everyone was talking about how their night was, who gave out the cookie and who didn’t. Well this time all eyes were on grace. I don’t know how many have heard of the 90 rule. What’s the 90 rule you ask, it’s basically all about patience. A test to see how serious a man is, trying to gauge him for 3 months without opening the jar. Making him sweat for it. Grace has been seeing Yang for quite some time which is surprising, why? Grace is a successful woman, the intimidating type. That’s why she has been circling around this relationship tale. It’s not that she can’t get a man, I mean, she’s every guys desire. Yang on the other hand is something else, he dresses well, knows how to talk to people, he’s literally loved by everyone and above all he knows how to treat a woman. “So did you do it? ’’Brenda asked with a little giggle. They were all eager of course, they wanted to know the details. ’’What do you think? ’’Grace said with a wicked smile curved all over her face. ‘’No way,’’ Brenda said kind of disappointed, none of them wanted her hurt, it’s all about the girl code. “No haven’t done it yet, btw Yang’s coming to pick me up at 8. “Grace has been going out quite often lately which is impressive, well done to Yang.”
Wow I think this one’s a keeper guys.” Einstein had spoken, they all laughed. It was always fun hanging out with the girls but it was time to prepare herself for her chariot awaits. Earlier on Yang had sent some gifts at her office, a bouquet of flowers and a golden box with a lovely royal black dress, some black heels and D&G perfume. 8 points for him. He really knows his way through a girls’ heart. The girls were still there, no one was going to miss out on the juicy staff. Grace was ready and this time she was killing it.” Oh my, Grace “everyone was perplexed. The doorbell rang, it was young he had some more flowers which he gave to grace with a light peck, they watched as they walked down the path, talk about Bonnie and Clyde, young love. Yang had booked them a table at urban eatery, the food was great, they really enjoyed themselves. Grace was glowing and bubbling in shyness. One of the best treats she had had in a while. it was time to leave, Yang dropped her off with a slight peck and a deep hug. Grace was not about to let go. Her ego was too weak for Yang and she popped the que, “would you mind coming in?” With a sheepish smile, and bottle of Moet in his hand, “after you” he said bluntly. Trust Moët to always kicks things off. They popped the champagne and things got steamy. F**k 90-day rule, she was willing to let go. Don’t be too quick to judge, 2 minutes was all it took. Perfect imperfection it was.
22 31.THE ENZIROUND ZETU TABLE
Julia: Creating great home meals with Miss Nguru
Reminiscing the Good Old Days Diman Mkare
H
igh School, especially if you were in the 8-4-4 system was really tough. We had to get something to spice it up and make it worthwhile. Apart from funkies, food was really crucial. Some of us had really subpar food daily and that one signature meal that was everyone’s favourite was really valued. We even had some custom ways of making it tastier. In this month’s ‘Enzi Zetu’, we talk to Fashionista and Obinja TV Host Diman Mkare who takes us into his high school days. 1. Which high school were you in? I went to three different schools in high school. The first one was Kitanga High School, then Kwantanze High School. I finished at Kathekakai High School.
2. Take us back to your high school days and tell us about your favourite meals. Rice & meat was my best. I really loved that thing. I also loved muthokoi.
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3. Were you friends with the Dining Hall / Kitchen staff? And who was your favourite? I wasn’t friends with the Dining Hall and Kitchen staff. They hated me because I loved to go for surplus. My favourite guy however was called Mulwa. He used to put food for two for me.
4. What was your funkie favourite meal?
My favourite funkie meals were four. There was ugali fish, biryani, mchele kuku and machipo palepale 5. What’s the best food/ snack you bought to a girl? I remember I bought a girl Belgium chocolate once.
6. What’s the worst punishment you ever did being late in the DH (Dinning Hall)? My worst was washing the whole DH alone.
7. Do you cook or eat outside?
I cook because I love my food clean and cooked by me.
8. What do you cook mostly?
Chapo and ndengu. That’s what I cook most.
I have been a classic man since back then I once bought a girl Belgium Chocolates
9. What was your first meal to backfire? I tried making Biryani. It really backfired.
32 KIBANDASKI
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'Fishy date' AT MUSYOKA'S
Cheap good food for everyone from your best kibanda as KAVII takes a gable with a date at Musyokas Kibandaski at City Market
Sero, works at Musyokas joint at city market. I have eaten the freshest fish in here. Sero has that vibe from the lake. “Karibu samak from the ocean” his heavy luo accent penetrates as he welcomes the guests in the tiny mabati structure. Flocking in 5’s and tens are middle working class guys especially those working around the CBD. I had always cherished my relationship with Musyoka. Saucer iko, Free kachumbari iko, what else would I ever look for at my to-go place kudishy? So I had a date with this new chick at my work office and I decided to go local on it. You know the vibe to show coolness and also being real with her. We set for the date on Friday. Just 5- minutes’ walk from the office and we were at City market. The heavy stench of Fish always slurping hard. Just past the washing rack, stands Kioko, the nyama choma guy. “Karibu boss, kama kawaida? “His sharp voice couldn’t be ignored as he handed me a piece of choma to taste. “Mgeni pia wewe shika” he added, handing her some well roasted nyama. Sero was already on my case as I had promised him the previous day I would come for some samaki. Samaki has no onja onja, so the power of convincing only comes from the seller. “Nikona Kichwa, Kati kati na Mkia” Sero echoed as he proceeded to convince how well the samaki was cooked.
Nancy’s favourite part was Mkia (the tail). I had done my home work early. She was quite a foodie and didn’t mind exploring different places. Sero cracked some jokes as he presented 3 humongous tilapias, insisting they had just hit the market bearly 3 hours ago. “Hii ilikuwa inaswim ukiamaka leo, imekuja na ndege!”, bluntly said Sero as he led us to Mugo to show us where to seat. Of course as always the customer service at Musyokas is ace. Cold water and Thufu comes in immediately you seat. They did just that. Although it was packed, Mugo scrambled for some space for us. 5 minutes is all it took. That was ample time for me to break the ice and invite some food vibe. Steamy, hot Ugali and the inviting Tilapia with 3 slices of lemon and Kachumbari lay seductively in front of us. It was time to devour. I know my fish. Omosh, my Friend had taught me well. The fish, just as Sero had promised was just on another level. So dishy. Squeezing the lemons just burst up the flavour. The palates were dancing. The delectable meal didn’t last 15 minutes; Clean Plate. I footed the bill of 600 and rushed back to the office. From her look, I had got it right. “Tomorrow it’s my treat” an incoming text read, from an unkown number. It was definitely her, Nancy. Thanks to Sero, my samaki date had earned me another date.
33 UNSULLIED
Senses FROM THE SEA
5 Senses is a French Fusion Fine Dining Restaurant that offers you some of the best sea food that will have you indulging your senses.
Location and Access
5 Senses is located at the 2nd floor of Galana Plaza, just off Galana Road, Nairobi. They are open from Monday to Sunday; 12pm to 10.45pm. They are closed on Sundays.
Interior; Sights and Feels
The restaurant is a fine dining restaurant and the ambience here oozes of fine dining. 5 Senses is quite a huge restaurant and your first impression will most likely be the big space.The color scheme gives the place a comfortable but posh vibe. The lighting is superbly done with differently styled bulbs placed differently inside. Some are hanging from the ceiling with some being placed on the wall. On the wall are also several art pieces – most of them paintings. The paintings give you something to admire while eating. You can also sit next to the widows if you want an outside view.The kitchen here is an open one and you can also sit right next to the kitchen counter and enjoy your meal. The sitting arrangement is quite neat and cozy – this is most definitely the place if you are looking for a romantic spot.
34 UNSULIED and the Potato Gnocchi, Spicy tomato salsa (Soft Dough & Potato Mixture, Tomato Confit & Cherry Tomatoes) at 1,200/-. For the ultimate Main Course, you can have Seasonal Fish (Fish in Season, Garnished with Vegetable & a Fish Jus) for 1,950/-, Fish Quenelle (White Snapper Mousseline, Choux Pastry, Prawns in Shell Fish Fumet) for 2,750/-, the Pork Loin Chops, Glazed Carrot, Apple & Raspberry (Sous Vide Pork, Glazed in a Spicy Pork Jus, Orange Jus Glazed Carrot, SautĂŠed Apple & Raspberry Puree) 1,950/- and many more in their expansive menu. For Dessert you can try the 5 Senses Signature Poached Pear (Pear Poached in French White Wine, Served on our Signature Cinnamon Roll with a Cool Vanilla Sauce) 1,000/-.
Vegan The non-meat eaters are catered for in the menu. Some vegan dishes are the Home-Made Pasta. (Tagliatelle Pasta, Green Pea Mousseline, Sugar Snap & a Green Sauce) for 1,000/- and the Canard (Roasted Duck Breast, Cumberland Sauce, Zucchini, Baby Carrot & Orange) for 2,400.
The brown seats have been placed in arrangements of two to four per table. Of course, you can make space if you are a group. The tables have also been already set with all the appropriate culinary stuff.
The Menu; Food and Drinks Main Menu The main menu has been divided into the relevant portions of fine dining; Bitings, starter, middle course, main course and dessert. For the bitings, you can have the Crusted Chicken Lollipops (coated in our Smokey Barbecue Sauce) for 750/-, or the Beef Flamenquins (Panko Crusted Beef Fillet Stuffed with Beef Pastrami & Celery) at 650/- amid a couple of other bitings. On the Starter Menu they offer Tuna and avocado tartare (Cured Tuna, Avocado, Citrus PurĂŠe & Lemon Condiment) 750 /-, French Onion Soup (Caramelized Red onion, Chicken Broth & Parmesan Cheese infused with French White Wine) 750/and Egg in Cocotte (Baked Eggs, Spinach & Bacon) 600/-. Some of their Middle Course meals are their signature Mushroom Three-ways (Royale of Button Mushroom, Mushroom Duxelles & a Mushroom Mousse) for 1,000/-
35 UNSULLIED
Wine List
You can have the bottle or wine by the glass. The wine list has been divided into red, white, rose and sparkling wine. Some of the white wine offered per glass are; the Spier, Savanah, Chardonnay 2016, South Africa) at 600/- and the Domaine Du Mouchan, Cotes De Gascogne, Gros Manseng, 2016 France at 500 /-. In the red wine selection are the Spier, Pinotage/Shiraz, 2017 South Africa at 600/-, Boland Cellar Sixty-40, Cabernet Sauvignon & Shiraz, 2016 South Africa at 600/- and the Cave De Tain, Premiere Note, Syrah, 2016 France at 550 /-.
Thumbs Up The ambience here is one of the best in Nairobi. The open kitchen lets you see your food being freshly made
Thumbs Down Prices here are slightly expensive.
36 DISHY DELIGHT I
Omena Slurpfest
K
enyans love omena. They relish this dish deeply. Why? It’s very sweet and delicious when prepared well. Get a luo bbe to prepare this for you and you never turning back. However, most people wonder how to go about preparation of this delish that is rich in Zic,calcium and Iron. We here to destigmatize the hustle of making tasty omena and of course do away with the funk that comes with eating omena. Omena preparation should not take more than 30 minutes while cooking should just be 15 minutes max and your dish should be ready to serve. We have tried it all and this was the ultimate dishy Fried Omena recipe that could be prepared by anyone within just minutes. Ingredients for 2 servings, 400 g fresh dry omena, 3 large tomatoes chopped, Garlic, 1 onion chopped, Salit cooking oil, Dhania, salt to taste, water, 1 cup sour milk and 1 lemon.
Preparation of omena needs patience. Follow these instructions: First, pick all the dirt in your omenas to ensure they are clean then place them in a bowl. Add some hot water and soak for 30 minutes draining the water at intervals of 10 minutes. Drain the water and heat the omenas on low heat for 3-5 minutes to dry them. In a different sufuria heat your Salit oil, add the onion and let them fry until they turn golden brown then add garlic and fry it slightly before adding tomatoes. let this simmer down for about 5-7 minutes. Add your omena and stir. Salt to taste and any other spices of your choice such as royco then pour the lemon juice over it. Mix it in, add the sour milk or water into the saucy mixture as you stir it then cover it and allow it to simmer for 5 minutes. Add the lemon zest and allow it to cook for a further 3 minutes before adding your finely chopped coriander. Remove from the heat ready to serve with Ugali
37 DISHY DELIGHT II
Filleting your Fish W
hile testing recipes most of us end not getting the full ingredients readily available. Fish fillets are hard to get and occasionally you wouldn’t find Tilapia or even Nile perch. No problem—filleting a tilapia (or any other similar fish) is easy if you follow these steps. Just be sure to use your sharpest knife, whether it’s a fillet knife or a chef’s knife. 1. Before you fillet a whole fish, it should be scaled. Doing the job, yourself isn’t difficult, but it’s messy. Unless its a personal catch, always ask the fish monger to do the scaling 2. Rinse the fish under running water and pat dry. Position it on a cutting board with its back towards you and make a deep cut just behind the gills (about halfway through the thickness of the fish) halfway through the fish to the backbone
3. Hold the fish by the tail. With the knife blade pointing away from you and across the body of the fish and cut toward the head. Use the backbone to guide your knife. 4. To take the skin off, begin by holding the fillet by the tail, skin side down. 5. Repeat steps 1 through 3 on the other side of the fish. 6. Remove the rib bones and belly flap by cutting under the top of the rib bones to the bottom of the fillet at a 45-degree angle. 7. 5. Finally, check for pin bones. To remove them, feel along the fillet to locate each bone and then pluck it out with a pair of clean needle-nose or fish pliers. Pull the bones out in the direction they are pointing, as you would a splinter.
38 DOPE CONVERSATION
DOPE CONVERSATION
Today our dope conversation comes from the talented foodie AKINYI’S KITCHEN who takes us through preparation of some luscious Grilled fish served with kachumbari and spicy cayenne Aioli. she explores the love and ease of spicing fish with NATURES VERY OWN to achieve such taste. Ready your taste buds as she takes us through her style of preparation and feel free to get involved in our conversation as we learn more ways of doing the same and more tricks to employ while making your dish. Recipe Grilled fish served with kachumbari and spicy cayenne Aioli
Ingredients
Natures very own Ginger powder, Tandoori Masala, Garlic powder, Cayenne powder, Black pepper powder, Salt, Olive oil and Lemon juice. For Aioli mix in powder garlic,mayonnaise, lemon juice and mustard For kachumbari mix tomatoe cubes, onion cubes, salt and chopped chily,drizzle some olive oil (optional) Methodology 1. Clean the fish, pat dry 2. Make some slant cut so as to easily get ingredients in side 3. Blend all the ingredients together into a smooth paste 4. Gently rub the paste into the fish and leave to marinate for 30 minutes 5. Place on the grill,roast until the skin is crispy and inside is well cooked 6. serve when ready.
BOTTLE SERVICE
38 ADVERTORIAL ADVERTORIAL
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GENTLE SPICINESS, SWEET OAK AROMA
TAKE A
Bulleit T
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40 BOTTLE SERVICE
Decent Bourbon
I am no Bourbon aficionado, by any means. But on trying Bulleit, simply blown away and had to get to talk to the masters of malt for some insight about this True Bourbon.Bulleit Bourbon is inspired by the whiskey pioneered by Augustus Bulleit over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water. Due to its especially high rye content, Bulleit Bourbon has a bold, spicy character with a finish that's distinctively clean and smooth. It’s medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, and satiny with a light toffee flavour.It’s fantastic over ice and has a drink-ability that's almost dangerous. This ensures it’s always on my shelf. The complexity of the flavours and how they fit well together is bewildering.
BULLEIT BOURBON TASTING NOTES. Nose: Bright with orange zest, toasted oak and vanilla. Palate: Further orange notes, followed by some warming winter spices and a hint of tobacco leaf. Finish: Smooth and spicy. Overall: A new style of Bulleit (at least for us), but it's still as brilliant as ever!
41 COCKTAIL HOUR I
Minty Julep This simple cocktail with fresh mint over crushed ice creates a drink guaranteed to refresh. Muddling the ingredients brings the mint’s essential oils to the fore. Enjoy
Ingredients 40 ml Bulleit Bourbon 1 ½ Teasponn sugar Fresh mint leaves Water
Instructions 1. Muddle mint leaves, sugar, and splash of water in a rocks glass or julep cup. 2. Add Bulleit Bourbon, water, and fill glass with crushed ice and stir. 3. Garnish with fresh mint.
42 COCKTAIL HOUR II
Frontier Old Fashioned Some people say that the Old Fashioned is one of the first cocktails ever created. It’s a light, refreshing tasting, yet complex combination of Bulleit Bourbon, sugar and bitters.
Ingredients 45ml Bulleit Bourbon 1 teaspoon simple syrup 1 dash bitters 1 orange peel
Instructions 1. Add two bar spoons of simple syrup, three dashes of bitters and Bulleit Bourbon to a large rocks glass. 2. Add ice. 3. Stir gently until the level of the ice and liquid equalize. 4. Zest an orange peel over the glass then add the peel to the drink as a garnish.
43 COCKTAIL HOUR III
Bourbon Sunrise A sweet, fresh and smooth way 15 ml Honey Syrup 15 ml Lemon Juice to say Good Morning. 1 dash of bitters
Ingredients
60 ml Bulleit Bourbon 20 ml Fresh Orange Juice 15 ml Mango Juice
Instructions 1. Combine all into cocktail shaker with fresh ice. 2. Shake and strain over fresh ice. Enjoy!
44 COCKTAIL HOUR IV
Bourbon BLT
Step aside, vodka and gin. While you’ll often find tonic mixed with either gin or vodka, this Bulleit BLT is the new go-to summer drink. It’s simple – and simply delicious.
Ingredients
Instructions
40 ml Bulleit Bourbon 120 ml , tonic water A wedge of Lemon
1. Serve on the rocks, in a rocks glass. 2. Garnish with a lemon wedge.
45 JUST BOOZE
Don't Marry Sober The new rules of marriage are don’t marry while sober. If you know what I mean. Brides drink their favorite champagne while the groom team have shots to psyche up the day. No man should marry when sober, TED narrates the ordeal of the Boozy Beginnings of the weeding morning.
I
like weddings. I really do. Weddings are one of the few places where everyone is happy. (Well almost everyone). My friends from 'Majuu' don't understand how big weddings here are. I tell them 'here we dance and go crazy'. We eat and drink. We hug and drink some more. Last month's was my first wedding writing gig and frankly my last. The wedding was great. Superb. It actually wasn't a horrible day, it was just a superb day and I don't want to have others to compare it with. Meeting my barber Omosh was in fact my major highlight of the day. I left the house at 7am for Isaac's- the groom- house. He the 28-year-old rugby chap who had proposed to the girl who had been his girlfriend since his Mean Machine days. All the boys - groom and groomsmen - were getting prepped up for D-day. They welcomed me like a shemeji of theirs. I am a well-mannered African man, so it was only right that I showed up with a bottle of Jameson Whisky. They cheered loudly- you know how rugby guys are- and added the mzinga to the collection on the dining room. These guys were going to get married drunk. We left for the pick-up, the brides in Spring Valley. My job was merely observing. The wedding was scheduled to be an evening ceremony but we somehow managed to get late. Drunk and psyched up, no bad energy could match.
The groom's family was denied entrance at the house due to unfinished dowry business.Kenyan weddings are an expensive affair - you pay pre dowry, then dowry, you grease some hands, buy mzingas, bales of unga, buy lesos for the aunty wa harriers and the extended community and buy more mzingas. The whole thing is a money circle. Please note, I am not complaining. Brides steal the day on their wedding day and this one was no less. She was Taita - so you know the kind of brown skin I mean when I say she was brown. She was almost a replica of her mother. The exchanging of vows had her in tears. I was really tipsy during church service and so were the 'boys'. You could tell, if you were keen. Everyone smiling and energies on the high. I was impressed by Isaac's vows. He delivered them in the perfect drunk way funny but not too funny. Omosh was apparently a distant cousin to the groom. He asked me over a dozen times whether I was sure we weren't cousins too. I am no dancer but some food plus more bottles of Jameson and I was grooving. This was one of my best wedding experiences. How could it not be when the groom and his boys were Jameson Whisky guys?
46. BAR CULTURE
Movie Nights W
atching movies while drinking alcohol are totally contrasting things. In fact, it is impossible to do both. Or so we thought. Movies were meant for the cinema and drinking was for the bar. And that was that. A time for some fun in the dark. The cinema-endgame stories keep coming, and here are two in a subset of the genre “Is Movie Culture Dead?, and “Film Culture Isn’t Dead; It’s Just More Fun to hear this debates cropping up.
While the native culture only speaks of movies run from the theatres in big cities and towns, many don’t know that entertaining facilities are now engulfing this culture by hosting movie nights. The whole idea behind Movie Nights is getting to enjoy a movie while still having a good time. The movie selection is superb and themed. This year’s current theme is Oscar Snubs whereby every week they screen underrated / superb films that were snubbed for an Academy Award.
59. LOCAL LICKS 47 BAR CULTURE
The night attracts large crowds and you can easily get to rub shoulders with leading producers, directors and players in the movie industry as you spend some quality time. The K1 Movie culture narrows down to those involved with consuming the art of movies. It’s an affable way to spend time with friends and special ones if you not a ‘public’ person and theatres are not your cup of tea. The most enjoyable part is, entrée is free.
The ambience at K1 will give you one of the best Monday night experiences. Music is also on point with the various super DJs keeping you entertained before and after the movie. K1 is easily accessible from the CBD, so have no worries about getting there or leaving. Movie Nights is the first of its kind in the Nairobi clubbing scene. No one has done what K1 has, proof that they are indeed trendsetters.
The drinking is an important part of these nights hence the various drinks offers. A buy one get one free Happy Hour on cocktails runs till 9pm while Draught Beer Happy Hour runs all day.
The whole idea behind Movie Nights is getting to enjoy a movie while still having a good time.
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48 ON THE COUNTER
"
T he Rebound
Mens conference really did well to Allano. He is really flying high with this lalez. The new catch Phy is already causing tension in the boys club and she just spiced the trip to Kisumu. Kikao the patcho way and away from toxic jen.
T
he drama and all that is what we all needed. Something to spice the year up. After dispatching off Chelsea, Bayern have gradually been going up on the ‘most likely to win’ chart. This has been a really weird Premier League season; the race for top four is actually better than the title race. In fact, there is no title race. Back home, K’Ogalo still top standings but apparently the league organizers are not sure of there being prize money for the league winners come May. The and I had dropped to Kisumu for some weekend trip. Being our first time out of the city for sherehe purposes, we had to go with the ladies. Had we left them; we wouldn’t have heard the last of it. I had told Sly that we were going to Dala one week earlier and twenty minutes past departure time she was not done preparing. Women manenos are complicated.
49 ON THE COUNTER
Jamo was driving since he owns the most suitable travelling car; a 7-seater Volkswagen van. I was co driving and of course had aux privileges. Besides, I actually do have good music taste. Sly and Kate were in the back seat busy telling stories. Kate had left Jamo Jr. with an aunt of his – baby mama needed some time off too. We had been surprised as we picked Allano from his place in Nairobi. He was pretty hangovered. The guy must have dundad the night before. He was also bringing a plus one – not anyone we knew. The lady introduced herself as “Fiona or Phy in short”. I wondered whether Allano had picked he up from his night escapades.
The ladies went back to the house as we went out for some night drinking. “My guy, Fiona?” Jamo asked “What about her?” “Si you tell us about her. Where did you meet? Are you sure you didn’t pick her up jana?” Allano rolled his eyes. He had a big mouth so it was shocking that he had kept quiet about Phy “We met at some work seminar. She also works in HR so we linked up.”
“Are you in love? Ama this is another of those tu escapades of yours?” There. Jamo finally asked it. Allano looked mad and irritated. “What escapades? We passed by the supermarket to grab some snacks Kwani you guys don’t believe I can find a girl to date? and of course two bottles of Jameson. Jamo was not Genuinely.” allowed to drink seeing that he was driving. You should drink responsibly; don’t drink and drive. Allano took He was right to be mad but Jamo was right. This had up the mantle of bartender and was serving shots pas- happened a whole load of times before. As I told you sionately. The road trip was one to remember. before, Jen and Allano were a true definition of a toxic relationship. Every time they had one of these peKisumu was as welcoming as always. We had actually riodical break ups, they both ‘moved on’ and quite stayed at the same rental house for a couple of times fast. They ‘dated’ someone for about two months bethat the owner was now a close personal friend. Mrs. fore eventually going back to each other. Onyango and the housekeeping staff were home away from home. She had everything organized and well tak- I had thought that Allano was over Jen but this was en care of way before we arrived. proof that he was clearly not. He however would rather die than admit it. On our Friday out, Allano and his new girlfriend spent “are you sure you are over Jen?” I asked him the whole day together. Heck, the even had matching “These are the kind of questions that I don’t like sasa. shirts. We went out to have some fish down at Dunga I am totally over that Jen chic. Totally over! Phy is my followed by some boat riding and of course drinking. girl now so get used to it,” He was obviously drunk. You will be surprised what drinking Jameson can do for There was no arguing with Allano. you on a boat ride. The sunset in Lake Victoria is simply “In fact I am so over her that the waiter should bring breathtaking. another bottle of Jameson,” the poor waiter dude had to withstand his shouting, “we have to celebrate me being single.”
50 LOCAL LICKS
RAISING THE BAR WITH BOURBON BRIDGE
T
Grooving Bridge
The walkway is quite wide and black tiles between white ones giving you the impression of a river. The walkway and booths are separated by some classy designed mesh. The lighting system is also on another level of interior design. Above the walkway the white light emanates from the ceiling amid soe black mark The huge nameboard placed above a classy looking designs. One side of the sitting area has purple neon tiles laden reception welcomes you and has you already lights that have been fit into the artistically designed feeling relaxed and ready to have a good time. There is ceiling. ample parking at Bourbon Bridge so come one come all. Don’t let that worry you. The lights and nameboard The seats are the ultimate description of comfort and look even better at night with the lights doing the trick. variety. There are some Maasai themed cushioned When it comes to interior design no other joint beats seats on one side (which are actually set on a green Bourbon Bridge. Bourbon Bridge holds that number pitch looking green carpet), some red leather seats one spot and you can take it to the bank. The lounge on another, and a lot more. A tunnel (yes, Bourbon was designed to look differently in the daytime and at Bridge has a tunnel) leads you to an all-white area night and you might get lost. Everything here seems like which oozes VIP. A very talented artist painted the Big it was custom made, from the walkways to the lights. 5 animals with some black paint on the white wall. The lighting here is also different and embedded into There are a couple of sitting places once you enter. the ceiling. In short, Bourbon Bridge is a beauty. This area has a sort of restaurant/bar setting and you can enjoy aa meal while watching a game and having a Being a lounge, Bourbon offers you not only good beer. The bar area is also here where drinks have been drinks, perfect music and party nights but you can put on pentagon designed shelves. These are not the also bring the kids along for a ride on the swings and premium comfortable sitting at Bourbon but they are great food. Oh, they have great food. Really great quite comfortable. This leaves to the imagination what food. Did I mention you can also have your drink/food premium comfort feels like here. The main lounge area outside under the red tents? All in all, Bourbon Bridge has sitting booths and a dance floor area laid beside a is a heaven. Go experience it. walkway that looks like a river.
hika Road has a slice of heaven. I mean it. If you have ever wondered what a party heaven looks like, wonder no more. Bourbon Bridge Lounge is it. The new joint along Thika Road has tongues wavering and party people never talk of boring places.
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52 FITNESS
ASK THE EXPERT NICK OLENYO PERSONAL TRAINER
Leg Day Body Symmetry should the eventual goal for any gym enthusiast, explains our expert NICK OLENYO. No one body part or side of the body is bigger than the other and no one should defininetily skip Leg days. It’s always tempting to skip leg day, no-one enjoys the delayed onset muscle soreness( DOMS ) that tends to follow. However, no weight training plan is complete without at least one leg-focused workout a week. For great physique, you can’t skip out on leg-training or even do a half-ass job of it lest you’ll build a horrible imbalance between the size of their upper and lower body. Here are godsend routines to turn those toothpick legs into mighty tree trunks.
Glute bridge Strong glutes help in making running and squatting easier. It’s simply lying on your back with knees bent and feet flat on the floor, then squeezing your glutes and push your heels into the floor to lift your hips into a bridge. You should finish with your hips straight and abdominals tight.
Skipping
Aside being a great cardio move, skipping does wonGoblet squat ders for your leg muscles, working the calves and Goblet squat is ideal since most lower-body pro- building the quads and hamstrings. Simply grab a skipgrammes are built on the ability to squat. Simply hold ping rope and skip a kettlebell or dumbbell close to your chest, push your Squat jump hips back and squat down slowly until your thighs are Stand with feet shoulder-width apart and squat down parallel to the ground then drive up to standing, leaduntil your thighs are about parallel to the floor but no ing with your chest. deeper. Jump as high as you can. Land with soft knees Dumbbell step-up and begin the next rep. Hold the weights at shoulder level and stand with feet Leg curl shoulder-width apart and toes turned slightly out. Leg curls help strengthen your hamstrings. On the maSquat down as low as you can without losing the arch chine you raise your legs in front of you, then pull the in your lower back. lever back down using your legs.
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54 WELLNESS
ASK THE EXPERT EVE NJAMBI NUTRITIONIST
Detoxing Complexity *
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Detoxing is key. However the misconception about it is mystifying. Your body is not a trash can – you can’t just fill it with rubbish then clean it out. Our nutritionist EVE NJAMBI takes us through the detox complexity
f you do try a detox diet & it makes you start eating better, then that’s great! But if you actually want to improve your health, you will need to make eating & lifestyle changes that go beyond the few days or weeks of a detox program. While detoxing is perceived to help, there is no scientific evidence that detox programs actually eliminate toxins from our bodies. Why? Simply because your organs do the detoxing for you. Restrictive detox diets, juice cleanses, pills, laxatives and liver tonics are popular because they offer an apparent quick-fix solution to poor eating choices and lifestyle habits. They should be used to “supplement” your nutrition, not replace it. If you want to reboot your diet without the unnecessary restrictions, clean up your eating with these nutritionist-approved tips instead. Remove toxins from your diet & lifestyle –You can eliminate highly processed foods such as processed meats & opt for plant-based protein foods. Also avoid alcohol & Tabaco Go Green. Eat unprocessed, healthy foods – Consume vegetables, fruit, lean proteins like fish,
legumes, lentils, beans, nuts, seeds and foods con taining fibre and pre & probiotic fibre for optimal gut health. Cut out added sweeteners- Cut back on highly processed sugary foods like softdrinks, energy drinks and likes of sweetened yogurts, cereals and the usual suspects cookies, ice cream and other baked goods. Boost your gut health- A healthy gut is important for almost every aspect of wellness including boosting your mood, sleeping, weight management and prevents chronic diseases. Eating prunes, pulses and pears help in this. Eat Hydrating foods- In addition to drinking H20 and water-rich, low-calorie beverages like tea, also prioritize eating foods that are full of water like fruits, broth-based soups and even oatmeal. Do a social media cleanse- social media can increase feelings of body dissatisfaction. If certain accounts make you feel down about your body, your weight or the way you eat unfollow it. Ditto for any accounts that recommend overly restrictive eating behaviours.
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Spicy, Crispy Bhajia Spicy Bhajia is usually served as snack or appetizers. It can be made in different ways using different ingredients which will be dipped in a batter of flour with spices and then its deep-fried in Salit Oil. Yes! Salit Oil, it changes the taste of your palate. The most common veggie used to make bhajias are potatoes, dhania and onions. Serve with some Ukwaju( Tamarind) sauce, Tomato sauce and chilli if you are a lover.Feel the flavour.
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